Cheesy Bacon Potato Balls
These cheesy bacon potato balls (well mound of them) were a huge hit with my toddlers. Who doesn’t love bacon, cheese and potatoes?! The allouette cheese takes these into a new flavor territory…add a side of ranch and you’ll be in potato cheese bacon heaven!
What You’ll Need
3–4 cups cold mashed potatoes
2 tbsp butter, melted
½ container Alouette Soft Garlic & Herbs Cheese (found at birch!)
2 eggs
½ cup all-purpose flour
1 cup cheese curds
½ cup bacon bits
1–2 tsp garlic herb seasoning
1 tsp MSG
1tsp salt, or to taste
2 tsp black pepper
How to Make It
Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the mashed potatoes, melted butter, Alouette cheese, eggs, flour, bacon bits, garlic herb seasoning, MSG, salt, and pepper until smooth and well mixed.
Scoop about a palm size of the potato mixture into your hand. Flatten it slightly and place a cheese curd in the center.
Wrap the potato mixture around the cheese curd, sealing it completely, then roll into a smooth ball.
Arrange the potato balls on the prepared baking sheet, leaving a little space between each.
Optional - Let the potatoes chill in the fridge for 30-60 mins to get harder and then roll them again to get a more uniform ball
Bake for 20 minutes, or until the outside is lightly golden and set.
Let cool for 5 minutes(at least)before serving—the cheese center will be very hot.
To get a crispier “fried” ball, roll the balls in herb breadcrumbs and spray for oil before baking and/or use the air fryer instead of the oven.
